The menu looks to be a typical driftwood-inspired waterfront-seafood-house. Starters include steamed mussels and clams, crab cakes, peel-and-eat shrimp, fried calamari, clam chowder...main plates of steamed seabass, pan-seared snapper, baked whole yellowtail - and some typical tropical twists, such as grilled mahi filet with mango-pineapple salsa. Plus there are steaks, burgers, pastas, and BBQ ribs to keep with the Americana theme. But Chad Zahn, who manages the venue that opened on December 3rd, is quick to point out a big difference:

"We deal primarily with local fishermen and local growers," he says.

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There are five slips right on the marina where fisherman drop off daily catch to be used on Rickenbacker's menu. "We grow our own herbs, lettuces, and peppers right here on the premises" adds Chad. "Our meats are naturally raised, our chickens are organic, many of our vegetables are locally sourced."

Maria Argüello of Yelp, who generously passed word to me about Rickenbacker, also notes that the "vegetables are not overcooked."

Rickenbacker Fish Company is open for lunch, dinner, and cocktails on the deck at sunset. Or you can just pick up product from the market.